- 1 t yeast
- 150 g rye
- 350 g white
- 340 ml water
- 1 1/4 t salt
- 1 1/2 t sugar
- 25 g butter
- 2 T caraway seeds
I make this in a bread maker, so I add the ingrediants in the listed order, then set on the whole wheat bake setting for the medium sized loaf (which is actually considered large).
If you aren\'t using a breadmaker, I assume you would:
- mix the yeast, sugar and warm water together
- mix the dry ingredients together
- slowly add the wet to the dry
- when it forms a ball, kneed for 8 minutes
- put in oiled bowl with towel on top to proof for approx 1 hour or double in size
- kneed again for 5 min
- shape into loaf on a tray, or in a greased loaf pan
- cover and let rise for approximately one hour
- bake in 180C oven for 45 min or so... check by thumping and getting hollow sound.
It took me a couple of tries to get close to this and a chat with a Polish baker I bumped into. It is very common in Milwaukee, Wisconsin where I think it traditionally had some boiled potato in it as well. I think it is the best bread for liver pate (liverwurst) or ham or salmon & cream cheese.